Try this Marinated Chicken Livers recipe, or contribute your own.
Suggest a better descriptionRinse the chicken livers under cold water until clear and place them in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt and pepper. Heat the olive oil in a saute pan over medium heat. One at a time add the chicken livers and cook until crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add the butter and onions. Cook until burnt and put the livers back in the pan. Deglaze with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach. Yield: 4 servings (Courtesy of Cary Restaurant) Posted to MC-Recipe Digest V1 #852 by Bill Webster
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 599 | ||
Calories from Fat: 266 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 1545.6mg | 476 % | |
Sodium 813.7mg | 28 % | |
Potassium 1071.9mg | 28 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.6g | ||
Protein 77.1g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 599
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